Coconut nourishing bowl
11/2 1 avocado, cups coconut cut in lime half rice (see below) 1/2 1/4 cup cucumber, cooked sliced edamame 3 radishes, sliced 1 carrot, grated ¼ red cabbage, coarsely sliced 1 cup broccoli florets (raw or steamed), chopped 1 red, orange or yellow capsicum, chopped 4 tbsp sauerkraut 2 cups spinach and kale leaves 4 tbsp alfalfa sprouts Handful of microgreens 6 slices coconut-crusted tofu (see right) 1 lime 4 tbsp sesame seeds 1/3 cup miso dipping sauce (next page) COCONUT LIME RICE 11/2 cups brown rice 1 can organic coconut milk 1 cup filtered water Juice of 2 limes Pinch of salt 1/4 cup coconut flakes 1 For the coconut lime rice, put all the ingredients, except the coconut flakes, in a medium size pot. 2 Bring to the boil over a medium heat. 3 Reduce the heat to low, cover and simmer until all the liquid evaporates (about 35-40 minutes). 4 Remove from the heat and keep covered for further 10 minutes. 5 To toast the coconut, place the flakes in a pan on a low heat and cook until lightly toasted. Set aside to cool. COCONUT-CRUSTED TOFU 150g organic firm tofu 1 tbsp tamari sauce Juice of 1 lime 1 tbsp sesame oil 1 tsp fresh ginger, grated 1/3 cup coconut flour 1 tsp sea salt 1/4 tsp baking powder 2 tbsp cornflour 3 tbsp shredded coconut 1/2 cup organic coconut milk Organic extra virgin coconut oil or olive oil, for frying 1 Place the tofu between two paper towels and press firmly to remove moisture. Cut into 1cm-thick slices. 2 In a bowl, add the tamari sauce, lime juice, sesame oil and ginger. Coat the tofu with the marinade and place in the fridge for up to 30 minutes. 3 Place a pan on medium heat with 1 tbsp of coconut oil or olive oil and fry the tofu slices until golden on each side. Allow to cool slightly. 4 In a dish, mix together the dry ingredients with the coconut. 5 Pour the coconut milk into another dish. Coat the tofu in the coconut milk, then the dry mixture.